Lemon Bass Pasta with Spaghetti (Printable)

Tender grilled white fish topped over spaghetti tossed in a bright lemon-butter sauce with fresh herbs and garlic.

# What You'll Need:

→ Fish

01 - 4 white fish fillets (6 oz each), such as sea bass or cod, skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - Zest of 1 lemon

→ Pasta

06 - 12 ounces spaghetti or linguine
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 3 garlic cloves, minced
10 - Zest and juice of 2 lemons
11 - 1/2 cup reserved pasta water
12 - 1/4 cup fresh parsley, chopped
13 - 1/4 cup grated Parmesan cheese
14 - Salt and black pepper to taste

→ Garnish

15 - Lemon wedges
16 - Fresh parsley
17 - Grated Parmesan cheese, optional

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, preheat a grill pan or outdoor grill over medium-high heat.
03 - Pat fish fillets dry with paper towels. Drizzle with olive oil and season with salt, pepper, and lemon zest.
04 - Grill fish for 3 to 4 minutes per side until opaque and flaky. Remove from heat and cover loosely with foil to retain warmth.
05 - In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant without browning.
06 - Stir in lemon zest and juice. Add drained pasta and toss to coat evenly, adding reserved pasta water gradually to achieve a silky sauce consistency.
07 - Stir in chopped parsley and grated Parmesan. Season with salt and black pepper to taste.
08 - Divide pasta among serving plates and top each portion with one grilled fish fillet. Garnish with lemon wedges, additional parsley, and Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • The lemon sauce clings to every strand of pasta without feeling heavy or oily.
  • Grilling the fish adds a smoky note that balances the brightness of the citrus.
  • It looks impressive but comes together in under an hour, perfect for weeknight confidence.
  • Leftovers reheat surprisingly well if you add a splash of water to the pasta.
02 -
  • Dry the fish fillets thoroughly before grilling or they'll stick to the pan and tear when you try to flip them.
  • Don't add the Parmesan until the very end, or it can clump if the heat is too high.
  • If your sauce breaks or looks greasy, a tablespoon of pasta water whisked in vigorously will bring it back together.
03 -
  • Let the fish come to room temperature for 10 minutes before grilling so it cooks evenly.
  • Use a microplane to zest the lemons directly over the skillet for maximum fragrance.
  • If you don't have a grill pan, a hot cast iron skillet works just as well for searing the fish.
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